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Wednesday, February 23, 2011

Fried Onion Rings

From the kitchen of One Perfect Bite..."Take it outside." While these words usually preclude a bar brawl, they were meant only to clear the kitchen and get the steaks on the grill so our annual steakhouse dinner could proceed apace. We are generally cautious eaters, but tonight's meal centered on thick, aged sirloins, steakhouse fries, creamed spinach and the meal's highlight, deep fried onion rings. The steakhouse dinner is really an excuse to serve these extraordinarily good onions. They are simple in the extreme, and once you've had them, you'll view all other versions as poorly executed pretenders. Save for the onions and the oil in which they fry, there are only three ingredients in this recipe, those being milk, flour and salt. The instructions are equally simple and can be summarized as a process of dipping, dusting, dunking and draining. If there is a drawback to this recipe, it's that the onions must be fried just before serving. They lose their crispness as they sit and cool, but they will make your socks go up and down when they are served hot. The predominant flavor is that of a sweet onion and the coating is just thick enough to provide a little crunch. I do hope you try these. They are delicious. Here's the recipe.

Directions:1) Heat oil in a 4 to 5-quart heavy pot or a wok set over moderate heat until oil temperature is 370 degrees F. 2) While oil heats, divide onion slices into rings. Pour milk into a bowl and combine flour and salt in a pie plate. Working in small batches of three, dip rings into milk and then into flour; repeat for a double coating. Transfer rings to hot oil and fry, stirring, until rings are golden brown, about 2 minutes. Carefully transfer rings to paper towels to drain. Coat and fry remaining rings in same fashion. Serve immediately. Yield: 4 servings.

Hi, Mary, it must have been faith that brought me over tonight. I am totally in love forever with onion rings. Mr. Sweet and I love them to pieces. We generally don't want anything BUT them when we have them. :)) They surely are good with a juicy cheeseburger.xo bj

Hi Mary, thanks for visiting my blog and leaving your tip on opening stuck jar lids. I'm loving the recipes here, and can see me making a pile of these onion rings very soon. In Britain, we often use breadcrumbs instead of flour for these (also double-dipped) but I'm going to try your version.

You have triggered my Pavlovian response with those golden rings! A little drool never hurt anyone and I am always looking for a good reason to have my socks go up AND down. Nice to know that I can count on you. Thanks Mary!

Hi Mary! I am a sucker for a good onion ring...yours look absolutely divine!!! and how great they would be with the sweet varieties of onions coming to season as spring approaches! YUM to your entire meal!!

That's the hardest, yet easiest thing about fried stuff....you have to eat it right away!!! But it's tough to schedule when you've got guests coming, and sometimes you just fry them too well advance in time. But dang, when eaten hot...nothing better than fried onion rings!!

these are my downfall if you will - I do tend to order these anytime we are out and in a mood for fried food - We have a similar dish in India called Bhajji and we tend to make these with gram flour - Lovely and very wickedly tempting post :)

How funny - when I when that first line "Take it outside" I thought you were going to say that you fry outside. After frying some doughnuts recently I wished I had done them outside because I did not like the smell of the frying oil in the house that lingered for so long. These look delicious though and I think I wouldn't mind the smell of the oil while frying these.

Stopping by your blog after you found mine! :) My sister used to live next door, and one of our favorite treats was homemade onion rings. There's nothing like fresh onion rings...and many nights they replaced dinner. :) Yum!

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